Non-denominational Flatbread Recipe

How to make it

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• Bloom yeast in warm water; stir in gently and let sit for a few moments.
• Add olive oil and flour and stir to combine well.
• Sprinkle in salt and knead until dough is smooth and elastic, adding additional flour as needed to prevent sticking. You can turn dough out onto a lightly-floured surface to knead it, or you can do it right there in the mixing bowl. I think that works just fine.
• Let dough rest in a warm area in an oiled bowl covered with a clean dishcloth. When my kitchen is a bit chilly, I turn the oven on for five minutes, then turn it off and stash the dough inside. It’s pretty important to remember to turn the oven off.
• Let rise for between thirty minutes and one hour, or until dough is relaxed and puffy and about doubled in size.
• Turn dough out onto very lightly floured surface and divide with sharp knife or bench scraper. The number of dough pieces you cut is dependent on the size and thickness you desire in your end product.
• Heat up your grill or cast iron skillet.
• Using your hands to stretch or a rolling pin to squish, flatten dough pieces into desired flatbread shape and thickness. For a crispier flatbread, stretch or roll until the dough is translucent.
• Brush one side of the dough with olive oil (not too much!) and apply, oil-side down, to preheated skillet or grill. It may take a few trials to gauge appropriate cooing temperature. On my stove with my pan, I set the electric dial between 3 and 5 - hot but not smoking.
• Once the dough is in the pan, brush the other side with oil and sprinkle with a little salt.
• When the flatbread is well-browned on the first side, turn it over. It shouldn’t stick.
• Keep flatbreads warm until service. They also re-heat nicely in the oven or toaster.
• Serve with soup or salad, as a delivery vehicle for hummus or bean dip, or use them as a wrap for falafel or grilled meats.